Baked pasta is the ideal recipe to use up small amounts of pasta we often forget in the pantry. It’s all too familiar, isn’t it?
Well, this dish is the perfect solution to bring those pasta remnants back to life, transforming them into a delicious and irresistible meal. Tomato sauce with sweet peas and sausage cubes releasing inviting aromas, melted mozzarella: it makes your mouth water just thinking about it.
This recipe is a real dinner saver, practical and quick, perfect for those days when you want something good but have little time (or desire) to spend hours cooking.
But the real secret of this baked pasta is a little family trick: instead of the classic grated Parmesan, sprinkle the baking dish with breadcrumbs. This simple gesture creates a crunchy crust that wonderfully contrasts with the soft, gooey inside. The result? A pasta that’s a perfect mix of textures, crispy outside and creamy inside.
Every time I prepare this pasta, I’m amazed at how versatile it is: you can customize it with what you have in the fridge, and it will always be a success. So the next time you open the pantry feeling a bit lost, think of this tasty recipe and let yourself be inspired by the simplicity of its ingredients.
Try these other delicious baked pasta options:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Pasta
- 1.8 lbs pasta
- 1.5 lbs canned tomatoes
- 8 oz peas, canned, drained
- 2.8 oz pork sausage, dry
- 9 oz mozzarella
- 3 oz breadcrumbs
- 1.4 oz grated Parmesan
- 1 clove garlic
- 4 leaves basil
- 4 tbsp extra virgin olive oil
- 3 pinches salt
- 0.7 oz butter
Preparation of Baked Pasta
Boil plenty of salted water in a pot and cook the pasta until al dente, draining a couple of minutes before the expected cooking time.
Meanwhile, prepare the sauce by sautéing a garlic clove in the oil. Add the tomato purée, season with salt and cook on low heat for about ten minutes.
Cut the sausage into cubes and fry them for a few minutes in a pan. Then, add the drained peas, season with salt, and cook for another 5 minutes.
Slice the mozzarella and cut it into chunks.Once you have drained the pasta, place it in a large bowl and mix it with a few tablespoons of tomato sauce. Add the peas with the sausage cubes and a portion of the mozzarella cut into chunks. Gently mix the ingredients.
Butter a rectangular baking dish and then add a handful of breadcrumbs. Rotate the dish so that the breadcrumbs stick to the entire surface. Add the pasta, leveling it with a ladle and adding a portion of grated Parmesan.
Cover the pasta with the remaining tomato sauce and garnish with the remaining mozzarella and some more breadcrumbs. Bake in a preheated oven at 356°F for 30-35 minutes, until the mozzarella is melted and a crispy crust has formed on the surface.
Suggestion
You can enrich the baked pasta by adding béchamel sauce (4-5 tablespoons).
Instead of mozzarella, you can use provolone for a more intense flavor.
Storage
Baked pasta can be stored in the fridge for 1-2 days, covered with a sheet of aluminum foil. Before enjoying it, reheat it in the oven at 320°F for about ten minutes.
Related Recipes
Traditional Bolognese Lasagna Recipe
Lasagna with Potatoes and Porcini
Lasagna with Broccoli and Meat Recipe
FAQ
Can I use any pasta shape for this recipe?
Yes. One of the best features of baked pasta is its versatility. You can use any type of pasta, even remnants of different shapes, as long as they cook in similar times.
Can I prepare baked pasta in advance?
Of course! You can prepare it in advance and store it in the fridge, ready to be baked whenever you want.
